Only thing I do is, put a bit of water in the bottom of the tray, chuck in some herbs and a few veg - carrot, celery, onion, parnsip and garlic.. Make sure it is properly covered in loads of tinfoil and cook on 180. I check after about one hour and 15 mins, and then check every 15 minutes after that. When nearly cooked (juices are white not clear) I whip off the foil, cover in honey, whack up the heat so it quickly browns off.. Take out of the oven, cover in foil and rest.Basically I cook it the same way I do a chicken lol. Resting time depends on the size of the bird. After about 15 minutes, you can take it out the tray, wrap in foil and will keep warm.It's never let me down that way. Been doing it for 15 years, ever since a chef showed me how to do it properly instead of cooking the life out of it overnight as been taught by family.

I cooked a turkey crown for the first time this year and was concerned it would be dry as the breast is often the dryest but it was lovely.

I put stuffing in the neck end, smeared it with about half a block of softened butter then lay streaky bacon over that, roasted it for recommended time, foil came off for last half hour, then covered and rested before carving.

I did a cheap (9.99) turkey crown from Lidl, and it came out better than the posh free range bird I got a few years back from the farm at the end of our road! I just stuffed some butter under the breast skin, and roasted it at 180 for a couple of hours, with loads of basting. It was (and still is, there's loads left) really moist and full of flavour. Not entirely sure how that happened!

Turkey crown here. Covered in butter and bacon and put in pan with pint of veg stock (knorr stock pot). Basted every half hour. Cooked low heat from 6-10. Rested for 1 hour then sliced (fell off bone) and left in veg stock covered in foil and towel to keep warm x xdelicious

Cheap Tesco frozen turkey, Nigella brined for a day and a half and roasted until it reached 74 C on my Thermapen probe thermometer (so hot enough that I'm happy no one will get food poisoning from a cheap turkey that's been out of the freezer nearly three days but not so hot that it's overcooked). Twas lovely yesterday and still lovely today. Try it!

I bought a free range bronze turkey Tom our local butcher. We are both reasonably good cooks, but I can't deny it made a difference. Wasn't cheap though - about £70 for 6kg turkey, streaky bacon, chipolatas and sausage meat stuffing.

I don't subscribe to the breast down idea (unless it's a humongous bird), so we just covered it in streaky and basted regularity. A thermometer's great though - ours was ready 45mins early. It would have been dry if we'd left it in for the time calculated using the traditional method.

Oven also needs consideration. We have a very good fan assisted oven. When I was a student (and tbh when I bought my house) I had a cheap non-assisted oven. Much more basting / turning over and checking needed if you're oven's not so good IME.

didn't have turkey this yearbut when i have done, it has been a £££ organic free range bird. I don't normally buy into all that organic business, but do think it makes a difference with poultrylots and lots and lots of butter all over the skin, then a layer of baconand a sausagemeat stuffing between the skin and the breast

No brining here but nice and juicy - lots of butter, bacon on the breast, and a bit of cider poured into the tin. Stuffing under the breast, onion, garlic and lemon in the cavity, bit of garlic and bacon and rosemary stuffed into slits in the leg meat (like you do with lamb). Yummy.

Bought a giant local turkey c10.6 kg this year. Smeared about 3 oz of butter on breast, added a couple of slices of bacon, wrapped in foil until last hour of cooking when i basted it a couple of times, was fab and not at all dry. TBh think it is down to the quality of the bird, cheap ones can be yucky

I bought a £96 one which has enough meat on it for 13 people for 2 days plus enough for dd and I another ten days so I think that's cheap. I only buy free range meat though.

I squeeze half a pound of butter under the skin, cook it upside down, then brown the breast skin for the last half hour by turning it back up. The key then is to take it out an hour before needed and cover it lightly in tinfoil so it stays very moist. Mine was amazing.